No Bake Double Chocolate Cookies {5 Ingredients}
These no-bake double chocolate cookies are fudgy, chocolatey and so easy to make too. With only 5 ingredients, they are made with cashews, sweetened by medjool dates. They are the perfect snacks to store in the freezer for an afternoon pick-me-up.
These easy no no-bake double chocolate cookies are the most perfect pre-workout energy bites, afternoon pick-me-up snacks, or a dessert at night. All you need is to pulse everything together, freeze and enjoy!
As soon as the temperature hits the high 80s in Charlotte, I’m making my way into these No-Bake desserts. Here are a couple of my favorites:
Since forever, I’ve always had a batch of no-bake goodies in my freezer.
How do you feel about these No-Bake Double Chocolate Cookies made with hazelnuts and cashews?
I say,
YES, please!
Why I love No-Bake Double Chocolate Cookies
Texture of double chocolate no bake cookies
They are Chewy, Fudgy, and Chocolate-Y.
Don’t get me wrong, I love baked goodies.
But these Raw Chocolate Cookies are just so much easier to make.
Quick and Easy to Make
All you need is to soak cashew and hazelnuts overnight in warm water and a pinch of salt. Then pulse all the ingredients together.
Freeze.
These no-bake double chocolate recipe only calls for a few ingredients.
So they are naturally vegan, gluten-free, and low-carb.
So they are the perfect pre-workout snacks and desserts.
When my sweet tooth hits, I just take one out of the freezer and pop one into my mouth.
Why soak Nuts before Making Raw Cookies?
Soaking nuts, seeds, and oats in warm water with a pinch of salt before consuming them has become a habit of mine.
Texture from soaking
Soaking nuts and seeds overnight can also soften these stubborn powerhouses.
The soaking process can result in the fudgiest and chewy No-Bake Double Chocolate Cookies.
How to Store These No Bake Double Chocolate Cookies
Short answer: Freezer for as long as you want.
Although they are usually gone quickly in my household.
I usually store them in an airtight container or storage bag in the freezer. When I’m ready to enjoy one or two (or the whole batch), I take them out and sit at room temperature for a few minutes.
They defrost fairly fast. Top it with your favorite ice cream, or yogurt, and enjoy with a cup of coffee.
Now scroll down for the full recipe and directions. These chewy, Fudgy, and Chocolatey no bake cookies are so easy to make. You are going to fall in love with this vegan, gluten-free and low-carb snack and dessert option!
Ooo also I look forward to seeing your creations! You can use “Tried it” on Pinterest or share on Instagram by tagging #shuangyseats
Get the recipe:No Bake Double Chocolate Cookies {5 Ingredient}
Ingredients
- 1 1/2 cup raw cashews
- 1/3 cup almond butter *
- 6 -8 medjool dates, pitted
- 1/4 cup cacao powder
- 1/4 cup chocolate chips
- 2 tsp sea salt
- 2 – 3 tbsp coconut flour **
Equipment
Instructions
- Soak cashews in cold water and a pinch of sea salt overnight (or in warm water for 2 hours). Drain and rinse.
- Pulse cashews and pitted Medjool dates in a food processor until finely blended.
- Add cacao powder, a pinch of sea salt, and pulse again.
- Blend in almond butter until gooey. Add 2 – 3 tbsp coconut flour if the batter appears to be runny. Leave “cookie dough” in the fridge for 1 hour or freezer for 10 – 15 minutes to chill.
- Use a cookie scoop or hands to roll cookie dough into 11- 12 balls. Press the balls down to cookie shape with the palm of your hand.
- Use a fork to add a few marks on the cookies, sprinkle some extra sea salt, chocolate chips and/or nut butter on top.
- Freeze, ENJOY!
Notes
- *You can also substitute the almond butter for peanut butter
- ** Coconut flour can be substituted with oat flour (to add some complex carb in the mix). For this recipe, it needs 1/4 cup oat flour.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Do you think you could use maple syrup or coconut sugar instead of the dates? If so, do you think about 2Tbs or 1.5Tbs?
Can’t wait to make these!
Hi There Laura,
In my notes there is exception for a keto option to use liquid sweetener which is 3-4 tbsp. However, since you are wanting to use Maple Syrup, or Coconut Sugar we would recommend starting with 2-3 TBSP or to taste. Please note the texture may change some due to you not using dates.
Happy Baking 🙂
Constance
Can I use different nuts if I don’t have cashews?
Hi Fatima,
You can use walnuts. I have not tested other nuts. The less oily nuts may be hard to get the smooth texture but should still work. Hope this helps.
Shuang
When soaking the cashews overnight, do you put them in the fridge or at room temperature?
Hi,
I usually just leave them in room temperature.
Shuang